Emergence du Ressel in 3D

[eDiver]

What is this a cave diving video game?

It is a scuba diving simulator. You can use it to check out real places before going there (we have dive sites in California, Florida, Cozumel, Wisconsin and France) and to practice with gear (lot of dive computers and rebreather)

....does it work on Macs?

Yes ... but .... Intel 's powered Macs with Parallel/Boothcamp and Windows (we use DirectX for 3D rendering)

As of now we have ~8600 users.

Alberto (aka eDiver)

[eDiver]

As of toady (October 7, 2010) you can penetrate the (virtual) Ressel cave for 740 meters to a maximum depth of 58m/190ft!

Make sure you have tech diving gear on you

[eDiver]

Check out the new virtual dive site for the Ressel cave ..... now extended to 1,000 meters and 220ft deep. You definitely need Trimix on this one

Alberto (aka eDiver)

[Sludge]

As of toady (October 7, 2010)

You know, the same typo is still on your site.

[eDiver]

Dive site updated on November 23, 2010

Check out the new virtual dive site for the Ressel cave ..... now extended to 1,000 meters and 220ft deep. You definitely need Trimix on this one

Alberto (aka eDiver)

[Half-Fast]

So what happens when I type XYZZY?

[stairman]

Gross me out, dude. Some cave divers eat barbecue that was actually smoked with oak and hickory. Which, by the way, is the definition of barbecue.

(Sonny's bakes their "barbecue" in a gas oven and then pours sauce on it that contains "imitation smoke flavoring.")

Is the guy that told you that the same person that said Jimmy Page and Erik Clapton were mediokre[sp] guitar players? Whats all the oak wood piled up out back for?

[Sludge]

I've heard that there are a couple of Sonny's restaurants that do smoke their meat. But the only ones I've been to the back of just had a bunch of propane cylinders lying around.

[Half-Fast]

Many bbq cookers use propane to provide the heat, but burn a small amount of wood in a separate chamber and draw the smoke through the cooker for flavoring. This way uses less wood and the temperature is easier to control.

But good bbq seldom comes from large chains in any case.